Austria
Austria’s food is built around imperial Viennese cooking: breaded schnitzel, boiled beef, goulash, and a world-famous coffeehouse pastry tradition. Look for Wiener schnitzel (veal cutlet pounded thin, breaded, fried golden; lemon wedge), Sachertorte (glossy chocolate torte with apricot jam layer, Vienna icon) and Apfelstrudel (paper-thin strudel pastry around spiced apples and raisins). Austrian law reserves the name for veal; the story that Radetzky brought it from Milan in 1857 has been shown to be a later invention. This atlas has 39 Austria dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Verhackert
Finely chopped cured bacon and fat spread thickly on bread. Ready in 30 minutes prep and none cooking. Makes about…
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Viennese goulash
Thick paprika beef goulash with bread rolls or dumplings. Ready in 30 minutes prep and 2 hours 30 minutes cooking.…
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Vorarlberger Bergkäse
Hard raw-milk alpine cheese, firm and fruity, aged for months. Ready in 10 minutes prep and none cooking. Buy 80…
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Wiener Melange
Espresso with steamed milk foam, coffeehouse ritual. Ready in 5 min prep and 5 min cooking. 1 cup. A drink…